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15 • mins • prep • 30 • mins • cook
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4 • serves
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Roasted Asparagus and Chickpea Couscous Salad

5/5 (1)



  • Step 1.

    Preheat the oven to 180°C fan bake.

  • Step 2.

    For the tahini roasted chickpeas, combine all the ingredients in a bowl and mix until well combined.

  • Step 3.

    Place the chickpeas on a lined baking tray and roast in the oven for 20-30 minutes or until golden and crunchy, tossing halfway through.

  • Step 4.

    Meanwhile prepare the roasted asparagus couscous. Toss the asparagus with a drizzle of olive oil, salt and pepper. Place on a lined baking tray and roast for 10-15 minutes or until tender.

  • Step 5.

    Heat a large saucepan to medium high heat. Drizzle oil into the pot and add couscous. Lightly toast for 3-5 minutes or until golden.

  • Step 6.

    Pour in vegetable stock and bring to the boil.

  • Step 7.

    Once boiling, reduce to a simmer, cover, and cook for 15 minutes or until the liquid has absorbed and the couscous is cooked through.

  • Step 8.

    Toss the couscous with lemon zest and juice, avocado, parsley, pumpkin seeds, asparagus and tahini roasted chickpeas.

  • Step 9.

    Serve and enjoy.

  • Serving Suggestion:

    Add your choice of cooked protein. Grilled chicken, prawns or tofu are great options.

  • Tip:

    Save the drained chickpea liquid from the can and use as aquafaba to make the mini pavlovas listed below.

Chantal Organics Products used

Whole Tahini
Extra Virgin Olive Oil

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